If there's one thing we need to thank America for it has to be the glorious burger, with all its over-stuffed, bun-filled madness. (Although the Australians seem to be taking that to another level these days with towers the length of a man's hand and all kinds of extras!) But here is a delicious vegan, gluten-free burger which stays together well, and tastes delicious. Enjoy!
Vegan Carrot, Coriander & Quinoa Burgers
Makes 10
Ingredients
200g pre-cooked tricolour quinoa grains (or 50g dried quinoa)
2 tbsp. chia seeds, soaked in 75 ml water
3tbsp coconut oil for frying
½ tsp curry powder
1 tbsp. turmeric
1 tbsp. cumin
½ tsp coriander seeds
3 medium-sized onions, finely chopped
4 cloves garlic, finely chopped
1 tsp pink himalayan salt
200g carrots, grated
100g nuts and seeds (sunflower, pumpkin and pine kernels)
2 small red chillies, chopped
a generous handful of spinach
50g fresh coriander, chopped
80g gram flour
To serve:
Burger buns or rolls, gluten-free if required
Mango chutney
Salad leaves
Tomatoes
More grated carrot
Alfalfa sprouts
Potato wedges
Method
1. Pre-cook the quinoa grains following instructions on the packet and leave to cool.
2. Soak the chia seeds in the water in a small container, and set aside.
3. Heat 1 tbsp. of coconut oil in a large pan and add the curry powder, turmeric, cumin and coriander seeds. Stir for a few minutes until the spices start to colour slightly.
4. Add the chopped onions and garlic to the pan along with the salt, and stir well to cover them in the oil and spices.
5. Fry on a low to medium heat for 10-15 mins until soft and turning translucent.
5. Add the grated carrot, seeds and nuts, chopped chilies and fresh spinach, mix in well and cook for another 10 mins until all cooked down and the nuts & seeds have softened a bit. Add more salt to taste at this stage, if required.
6. Transfer the mixture to a large mixing bowl and leave to cool for a few minutes.
7. Add the fresh chopped coriander, the chia seed “egg” mixture and the cooked quinoa. Mix well, ensuring the chia is evenly distributed. The mix should be a bit wet and sticky.
8. Add the gram flour a spoonful at a time, mixing well until the mix is not so wet but remains sticky. This texture is essential to hold the shape of the patties.
9. Wet your hands under the tap, then shape the burger mixture into approx. 10 patties about 1.5 cm thick. Making sure the patties are solid and well formed with clean edges will help them keep their form while cooking too
10. Heat a little of the coconut oil in a frying pan (non-stick preferably) and fry the burgers for approx. 5 mins on each side. Keep them moving to prevent sticking and use a spatula to keep smoothing down the edges.
11. Serve in a gluten-free roll with mango chutney, fresh leaves, tomato, grated carrot and alfalfa sprouts, home-made potato wedges and salad on the side.
Burgers can be stored in the fridge for up to 3 days, or frozen between layers of greaseproof paper for future use.
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Vegan Carrot, Coriander & Quinoa Burgers
Makes 10
Ingredients
200g pre-cooked tricolour quinoa grains (or 50g dried quinoa)
2 tbsp. chia seeds, soaked in 75 ml water
3tbsp coconut oil for frying
½ tsp curry powder
1 tbsp. turmeric
1 tbsp. cumin
½ tsp coriander seeds
3 medium-sized onions, finely chopped
4 cloves garlic, finely chopped
1 tsp pink himalayan salt
200g carrots, grated
100g nuts and seeds (sunflower, pumpkin and pine kernels)
2 small red chillies, chopped
a generous handful of spinach
50g fresh coriander, chopped
80g gram flour
To serve:
Burger buns or rolls, gluten-free if required
Mango chutney
Salad leaves
Tomatoes
More grated carrot
Alfalfa sprouts
Potato wedges
Method
1. Pre-cook the quinoa grains following instructions on the packet and leave to cool.
2. Soak the chia seeds in the water in a small container, and set aside.
3. Heat 1 tbsp. of coconut oil in a large pan and add the curry powder, turmeric, cumin and coriander seeds. Stir for a few minutes until the spices start to colour slightly.
4. Add the chopped onions and garlic to the pan along with the salt, and stir well to cover them in the oil and spices.
5. Fry on a low to medium heat for 10-15 mins until soft and turning translucent.
5. Add the grated carrot, seeds and nuts, chopped chilies and fresh spinach, mix in well and cook for another 10 mins until all cooked down and the nuts & seeds have softened a bit. Add more salt to taste at this stage, if required.
6. Transfer the mixture to a large mixing bowl and leave to cool for a few minutes.
7. Add the fresh chopped coriander, the chia seed “egg” mixture and the cooked quinoa. Mix well, ensuring the chia is evenly distributed. The mix should be a bit wet and sticky.
8. Add the gram flour a spoonful at a time, mixing well until the mix is not so wet but remains sticky. This texture is essential to hold the shape of the patties.
9. Wet your hands under the tap, then shape the burger mixture into approx. 10 patties about 1.5 cm thick. Making sure the patties are solid and well formed with clean edges will help them keep their form while cooking too
10. Heat a little of the coconut oil in a frying pan (non-stick preferably) and fry the burgers for approx. 5 mins on each side. Keep them moving to prevent sticking and use a spatula to keep smoothing down the edges.
11. Serve in a gluten-free roll with mango chutney, fresh leaves, tomato, grated carrot and alfalfa sprouts, home-made potato wedges and salad on the side.
Burgers can be stored in the fridge for up to 3 days, or frozen between layers of greaseproof paper for future use.
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Recipe c/o Indigo Herbs
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